1 large can sweet potatoes, drained and mashed
6 tbsp. butter
2 eggs, beaten
1 tbsp. cinnamon
2 tbsp. sugar
1 c. milk
2 tbsp. cornstarch

Topping:

1 c. crushed corn flakes
1/2 c. brown sugar
6 tbsp. melted butter
1 c. shredded coconut
1/2 c. chopped pecans

Combine first 7 ingredients and pour into 13 x 9 glass oblong pan; bake at 400°F for 20 minutes.

Make a mixed topping of corn flakes, brown sugar, melted butter, coconut and pecans. Put this crumbly mix on top of casserole. Return to oven and bake for 20 minutes more.

Serves 12.